Since moving to the Concord/Charlotte area, I have been searching for the perfect MaPo Tofu. Although there are quite a few restaurants that might serve this popular Schezuan dish, it is difficult to find a place that makes it correctly, as it might be served in the Schezuan province of China.
Living in the NW corner of Concord makes finding a place close to me that has this dish quite a challenge. Therefore I decided to drive around 30 miles to check out their lunch special of MaPo Tofu served with an egg roll and egg fried rice. Priced at $11.00, if cooked correctly, this would be a very good deal.
There is a very important key ingredient to MaPo Tofu that many restaurants seem not to use or try to use a substitute when there is no substitute for the Schezuan Peppercorn or Prickly Ash flowers. https://en.wikipedia.org/wiki/Sichuan_pepper This special substance is not a peppercorn and it is not actually hot spicy, it is numbing spicy. This is used in combination with red chiles to make a very special hot, numbing spicy. This effect is known as "málà".
Since Lam's is so far away, I decided to call them first to see if they actually use the real deal, the Schezuan Peppercorn in their MaPo Tofu. On the phone I was told that yes they use it, but in a powdered form sprinkled on top. She insisted that it is Schezuan Peppercorn, so I decided to drive out there for their lunch.
I took the back way there so I could avoid most of the interstates and it was a nice drive. When I got there at around 1 PM, the front room was almost full. I was seated next to their live seafood tank which was full of various live sea critters. I asked the waitress to tell the kitchen to make my MaPo extra hot and numby.
My serving of MaPo Tofu was quite generous in size. The sauce/gravy was nice, thick, and very flavorful. The tofu was wonderfully soft with the creaminess of a properly cooked silken tofu. The hot and numbness was just right. This batch of MaPo is very close to being perfect.
When looking at the many different Schezuan recipes for MaPo Tofu from China, you will of course see there is a little variety to the ingredients, but the Schezuan peppercorns, red chiles, silken tofu, douban, douchi, and ground meat are consistent.
I detected a bit of sweetness in Lam's MaPo Tofu, something I did not find familiar with this dish, but many recipes do suggest maybe using a touch of sugar and I think they did here.
If you are in the area and desiring some MaPo Tofu, I recommend checking Lam's out. read more